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Micrococcus caseolyticus

Desmazeaud, M. J., and Hermier, J. (1968a). Facteurs intervenant dans la production du systeme proteolytique chez Micrococcus caseolyticus. Ann. Biol. Anim., Biochim., Bio-phys. 8, 419-429. [Pg.301]

Certain natural inhabitants of cheese may exert a stimulatory action on biochemical activities of propionic acid bacteria. In the presence of cheese micrococci the CO2 release by propionic acid bacteria increased by 20% (Ritter et al., 1967). Micrococcus caseolyticus inhibits the growth of E. coli during cheese making and ripening (Laipanov, 1989) and thus creates favorable conditions for propionic acid bacteria. [Pg.214]

See other pages where Micrococcus caseolyticus is mentioned: [Pg.264]    [Pg.264]    [Pg.172]    [Pg.223]   
See also in sourсe #XX -- [ Pg.214 ]



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